1/4 cup butter or margarine
1/3 cup chopped onions
1/3 cup chopped celery
4 cup bread crumbs or stuffing
1 can water chestnuts
2 tsp poultry seasoning
1 tsp beau monde seasoning
1 cup chicken broth
1/2 cup amaretto liquor
4 chicken breasts, boneless
1 glaze:
1 1/2 c light brown sugar
1/2 cup honey (or butter)
1/2 cup orange juice
1/3 cup amaretto liquor
Directions
Mix all of stuffing ingredients together and pour into greased baking
dish. Lay chicken breasts on top of mixture (or place under stuffing
mixture if desired more moist). If placed on top, baste from time to
time with glaze sauce. Glaze sauce: combine and heat ingredients
slowly in small heavy saucepan until sugar dissolves. Cool, and
either baste chicken breasts during cooking, or serve as topping
glaze at table.
Servings: 4 servings
Chicken Breasts Amaretto From Loren Martin Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Chicken Breast; Poultry
The History of Recipes
It is quite feasible to follow the history of recipes way back into ancient history, certainly as far back as the early Egyptians, and possibly even further than that. However, generally, these old records were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to historians are a few clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Moving on, we have a couple of interesting recipe books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is served today, but rather accounts of the types of meals on the menus of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the East, such as parsley and basil. These new foods and spices prompted an outbreak in books on cookery, the majority of which still exist in private cookery archives. During the next few hundred years, the rich families of Europe competed with each other to serve the most exotic banquets, and as a result cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes of the day. By the time we get to the twentieth century, cooking publications are in high demand, mostly due to increased literacy, people having more spare time and having more money. Like it or not, the introduction of TV brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Breasts Amaretto From Loren Martin recipe.
